The best Pinterest recipes for your next Halloween party

Are you feeling the Halloween spirit yet? We sure are. But if trick or treating just isn't cutting it for you, put down the candy bag. We've picked some of the best recipes on Pinterest that you can whip up for a super spooky Halloween party.

2. Add the marshmallows and stir until completely melted and combined with the butter.

3. Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour and mix well.

4. Add the Rice Krispies and stir to combine.

5.Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.

6. While the balls are still warm, gently press a Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)

5. Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.Then stir in vanilla extract and 1 1/2 cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters).

6. Fold in whipped cream and then stir on low-speed until completely combined.

7. Set out 24 disposable shot glasses. Pour mixture into large Ziploc bag, snip off one corner and pipe filling into shot glasses, filling about 3/4 full.Cover tops of each shooter with remaining Oreo crumbs.

8. Prepare Milano cookies buy using black frosting to write "RIP" on upper half of cookie. Press Milano cookies firmly into half of the shooters so that only the half of the cookie reading "RIP" is protruding (like tombstones).

1. Start by washing your apples, drying them and removing the stems (twist until they snap off or use the tip of a paring knife to dig them out).

2. Insert wooden skewers (knobby sticks are also fun!) into the center of each apple.

3. Add the sugar, water and corn syrup to a medium saucepan. Then add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

4. Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil.

5. When the syrup reaches a temperature of 290 degrees F, remove from the heat (remove the thermometer as well).

6. Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

7. Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

8. Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

9. Once the apples have hardened and cooled they are ready to eat. Tip: These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.